These vegan gingerbread and chocolate truffles are so quick and simple to make.

The perfect sweet treat for this time of year – whether as a homemade Christmas gift, or as something to snack on.

Equipment

• 1 Large Bowl
• 1 Pan

Ingredients

• 50 grams Cacao Butter
• 60 mls Coconut Oil
• 3 Ginger Biscuits
• 2 teaspoons Ground Ginger
• 100 mls Maple Syrup (agave syrup also works well)
• 65 grams Cacao Powder
• Pinch of Salt
• 50 grams Chocolate Chips (optional)

Instructions

1. Heat a pan of water on the stove on a medium heat and place a heatproof glass bowl over the top (double boiler).
2. While the pan is heating up, start by finely chopping your cacao butter into small chunks and place into the double boiler, along with the coconut oil and allow them to melt completely.
3. If you’re adding in chocolate chips, do so at this point and allow to melt fully.
4. While the mixture is melting, crush your ginger biscuits until your have a fine powder and place to one side.
5. Pour the melted mixture into your blender along with the ground ginger, cacao powder, pinch of salt and maple syrup and blend until smooth.
6. Pour the truffle mixture into a bowl and place into the fridge for approx 30 minutes – 1 hour, or until firm but NOT set.
7. Once firm, take out of the fridge and either using a spoon, small cookie scoop or a melon baller, spoon out each portion and roll into balls.
8. The colder your hands are, the better for this part.
9. Roll the balls in the crushed ginger biscuit crumb and place back into the fridge to harden up again.
10. leave them for approx 30 minutes in the fridge to harden slightly – and enjoy!

How To Store Your Truffles

It is best to store your vegan truffles in an airtight container in the fridge.

The are best eaten cold from the fridge so leave them in there for as long as possible and avoid them being left somewhere warm.